Three Weeks Into the Detox … and Smiling

Mike has been ‘eating clean’: no wheat, dairy, caffeine, or sugar, for almost three weeks now. This is the guy whose daily snacking at the office featured CocaCola and KitKats. As a result, his energy was a perpetual roller coaster of highs and lows. For the first time ever he’s tried to change his diet for the better. Business colleagues are amazed by his iron will and ability to give up chocolate ‘cold turkey’! I am thrilled that he is feeling so much clearer and discovering the connection between nutrition and well-being.

At the end of a day full of meetings, I was in the mood for a quick dinner. I knew Mike would be ravenous and felt it was important that dinner be ready when he walked through the door. So on my way home I stopped at the new Asian market down the street and picked up: fresh bok choy, fresh pea pods, a robust bundle of ginger root, a bundle of fresh scallions, and a bag of frozen, raw shrimp. Note: some may disagree that shrimp, a shell fish, is acceptable as ‘clean’. If so, substitute grilled or sauteed tofu, tempeh or chicken instead.

Stir-fry Greens over Brown Rice — Shrimp on the side

Before prepping the vegetables, get the pot of brown rice cooking and the water heating for the shrimp. Boil shrimp according to package directions, drain and rinse with cold water; set aside. While the rice is simmering, prepare the following:

2 cloves garlic, minced

2 Tbs. ginger, minced

2 cups bok choy, chopped

1-2 stalks scallion, thinly sliced

1-2 cups pea pods

Heat 1-2 Tbs. olive oil in a deep and wide fry pan or wok. Add minced garlic and ginger, stirring constantly. This will flavor the oil. You don’t want the garlic or ginger to brown! After a few seconds of flavoring the oil, add all of the vegetables, tossing thoroughly and keeping heat at medium-high. When the greens are slightly wilted add 2 Tbs. low-sodium soy/tamari sauce and a sprinkle of sesame oil. Continue to keep the heat going and tossing the vegetables. Another few seconds and you’re done. Serve stir-fry veggies on top of mounds of freshly steamed brown rice.

On a separate plate, lay out a circle of shrimp, garnished with lemon wedges and sprig of parsley, if you have one.